The cocktail is to drinks what jazz is to music — our distinctly American contribution to the art form. For decades, that heritage was obscured by shelves of flavored vodka and gallons of artificial food coloring. No longer. Sure, Detroit caught up to the craft cocktail resurgence a bit late, but 2011 was unquestionably our year for the cocktail: Fresh squeezed juices, rye whiskey, house-made syrups, perfectly cubed ice and herb-infused booze have arrived. And they're here to stay. Sidle up to the bars at the Sugar House in Detroit, the Oakland in Ferndale, the Last Word in Ann Arbor, or a half-dozen other spots and see what's shaken — or stirred.
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